Correlation between physicochemical analysis and radical‐scavenging activity of vegetable oil blends as affected by frying of French fries

The main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deep‐frying, which will be an initial indicator for applying antiradical tests for monitoring deep‐frying oils. Two oil blends were prepared. The first blend was a mixture (1 : 1, wt/wt) of sunflower seed oil and palm olein (SO/PO) and the second was a mixture (1 : 1, wt/wt) of cottonseed oil and palm olein (CO/PO). The oil blends were evaluated during intermittent frying of French fries on two consecutive days for 16 h, with oil replenishing after 8 h. Changes in the fatty acid profile and some physicochemical parameters (peroxide value, color index, viscosity, total polar compounds and UV absorbance at 232 and 270 nm) were used to evaluate the alterations during frying. A quick spectrophotometric method was developed to assess deep‐frying oil quality. With the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, the neutralization of the stable radical DPPH by antioxidants present in the oil during frying was measured. Radical‐scavenging activity (RSA) of both oil blends was recorded during frying, wherein the results showed that the SO/PO blend had the highest RSA. It was evident from the results that a proportional correlation and positive relationship existed between the levels of fatty acids and the physicochemical characteristics of the vegetable oil blends and their RSA. The initial results obtained allow us to suggest that antiradical measurements could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils upon frying.     

Radical scavenging activity of canola hull phenolics

Possible use of canola hulls as a source of natural anti-oxidants was explored. Cyclone canola hulls were extracted with methanol (30 to 80%, vol/vol) and acetone (30 to 80%, vol/vol). The free radical-scavenging activity of phenolic extracts so prepared was evaluated using the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical ion (ABTS^o−), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and chemiluminescence assays. The total content of phenolics in prepared extracts from canola hulls ranged from 15 to 136 mg sinapic acid equivalents per gram of extract. Higher levels of condensed tannins were detected in the acetone extracts than in the corresponding methanolic counterparts. Seventy and 80% (vol/vol) acetone extracts displayed markedly stronger antioxidant activity than any of the other extracts investigated. Statistically significant linear correlations were found between TEAC (Trolox equivalent antioxidant capacity) values (expressed in mM of Trolox equivalents per gram of extract) and total pehnolics, TEAC and total condensed tannins (i.e., determined using the modified vanillin and pronthocyanidin assays), as well as TEAC and protein precipitation activity of phenolic extracts (i.e., measured using the dye-labeled assay). The antioxidant activities of extracts as determined by the ABTS^o− radical ion assay correlated highly with those of the chemiluminescence and DPPH radical assays.     

三种黄酮清除自由基活性的研究

为比较黄酮2、3位单双键不同及3'、4'邻位取代基不同对清除自由基活性的影响。采用UV-Vis光谱法测定了木犀草素、香叶木素及橙皮素对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、超氧阴离子自由基(O2-·)的清除作用。结果显示3种黄酮化合物对两种自由基都有一定的清除作用,清除效果随浓度的增大而增大。但对自由基清除能力表现为木犀草素远强于香叶木素、香叶木素与橙皮素无显著差别。说明具有B环3'、4'邻二羟基结构的黄酮清除自由基的能力明显强于具有B环3'羟基、4'甲氧基结构的黄酮;黄酮C环2、3位单双键不同对自由基清除能力影响不显著。     

双羟基吡喃酮化合物的合成及清除自由基性能

以麦芽酚或乙基麦芽酚为起始原料，经乙酰化、钯碳氢化、羰基α位乙酰氧化和脱乙酰基等4步反应，合成了两种双羟基吡喃酮化合物。利用核磁共振氢谱、碳谱和高分辨质谱对每一步反应产物进了结构表征，优化了合成反应工艺，并通过清除自由基反应对化合物的抗氧化活性进行了测试。结果表明，双羟基吡喃酮化合物对ABTS+?、DPPH?和galvinoxyl?三种自由基清除率分别达到88.9%、83.8%和68.4%，明显高于维生素E和2,6-二叔丁基对甲酚的自由基清除率，表现出优异的抗氧化活性。构效关系研究表明，在吡喃酮结构中引入羟基或增强侧链取代基的给电子能力均能提高化合物清除自由基的能力，为新型抗氧化剂的合成开发提供了参考。     

新型分子内复合抗氧剂清除自由基的性能

以DPPH?为研究对象,采用紫外-可见光分光光度计研究了新型分子内复合抗氧剂对自由基的清除能力,并与市售抗氧剂1076和BHT进行对比。结果表明,相同条件下,该新型分子内复合抗氧剂清除自由基的能力优于市售抗氧剂1076和BHT;且清除自由基的能力随抗氧剂浓度的增加而增大,随清除反应时间的延长先增大后趋于稳定。清除反应温度对清除能力影响不大,表明该清除反应的反应活化能较低,该清除反应可在室温下快速进行。熔体流变速率和氧化诱导期测得的结果也证实了新型分子内复合抗氧剂的抗氧化能力优于市售抗氧剂BHT和1076。     

Effect of bamboo oil on antioxidative activity and nitrite scavenging activity

The purposes of this study were to investigate the effects of the bamboo oil on antioxidative activity and nitrite scavenging activity in vitro and in vivo. When the bamboo oil concentration was increased from 10 to 90 μL/mL, the DPPH scavenging rate increased from 15.6 to 98.2%. However, at bamboo oil concentrations above 110 μL/mL, it was not increased. The superoxide anion radical scavenging rate increased from 54.8 to 89.1% when the bamboo oil concentration increased from 110 to 150 μL/mL. When the bamboo oil was incubated for 20 h, the linoleic acid scavenging rate was approximately 91.2%, similar to that of ascorbic acid. The glutathione production using bamboo oil in vivo was 59.0 μM/g of liver, which was about 6.5-fold higher than that of the control. In the case of the activities of glutathione peroxidase and catalase, they were 16.8 U/mg of protein and 295 KU/mg of protein, respectively, approximately 5.6-fold higher and 3.0-fold higher than that of the control. The nitrite scavenging activity was increased from 60.1 to 93.9% at pH of 1.2 when the saturation time was increased from 2 months to 8 months. However, at more than 10 months of saturation, this level was not increased. These results suggest that the bamboo oil of Phyllostachys nigra var. henonis can be used in bioactive and functional materials.     

油田区土壤石油污染特性及理化性质关系

基于不同区域环境下油田区石油污染土壤的调查取样,对土壤的石油污染特性及其与理化性质的关系进行探讨,为油田区污染土壤生物修复提供非生物学依据。结果表明,油田区土壤受到了不同程度的石油污染,含油率最高达23%,超过环境背景值的500～1000倍。土壤石油组分中烷烃、芳烃等轻质组分占总量的50%以上,可为生物修复或与其他修复措施的联合开展提供可靠的物质基础。土壤含油率与含水率存在制约关系,当含油率超过8%时,土壤含水率普遍低于5%。石油污染土壤有机质含量与含油率呈正相关关系,当土壤含油率超过7%时,土壤有机质含量普遍高于10%。调查油田区的土壤质地以粉壤土和砂土为主,占油田土样总数的65%,可为生物修复提供较好的土壤条件。     

Effect of after-cooking darkening inhibitors on stability of frying oil and quality of french fries

The effect of two after-cooking darkening inhibitors, sodium acid pyrophosphate (SAPP) and calcium acetate (CaAc), and their combined effect on frying oil stability and quality of french fries produced were evaluated over a period of 72 h. Samples of frying oil and par-fried french fries were taken at 3-h intervals through each experiment and analyzed for selected chemical and physical parameters. As the frying time increased, all the oil samples contained increased amounts of deterioration products. The color index and free fatty acid (FFA) values were highly correlated with frying time. There were no significant effects on oil properties in terms of FFA until 9 h of frying among the 4 pretreatments. However, from 12 to 72 h of frying, oil used to fry potatoes treated with SAPP contained less FFA than oils exposed to CaAc alone or in combination with SAPP. The fat content of par-fried french fries was approximately 0.11 g/g dry matter and remained relatively constant during extended frying. After-cooking darkening of par-fried french fries and final color of the fries were affected by the pretreatment, but not by the frying time.     

Stability and radical‐scavenging activity of heated olive oil and other vegetable oils

The effect of heating at 180 °C on the antioxidant activity of virgin olive oil (VOO), refined olive oil (ROO) and other vegetable oil samples (sunflower, soybean, cottonseed oils, and a commercial blend specially produced for frying) was determined by measuring the radical‐scavenging activity (RSA) toward 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH^?). The RSA of the soluble (polar) and insoluble (non‐polar) in methanol/water fractions of olive oil samples was also measured. The stability of heated oils was assessed by determining their total polar compound (TPC) content. VOO was the most thermostable oil. Total polar phenol content and the RSA of VOO heated for 2.5 h decreased by up to 70 and 78%, respectively, of their initial values; an up to 84% reduction in RSA of VOO polar and non‐polar fractions also occurred. Similar changes were observed in the RSA of ROO and its non‐polar fraction after 2.5 h of heating. The other oils retained their RSA to a relatively high extent (up to 40%) after 10 h of heating, but in the meantime they reached the rejection point (25–27% TPC). The results demonstrate that VOO has a remarkable thermal stability, but when a healthful effect is expected from the presence of phenolic compounds, heating has to be restricted as much as possible.     

Effect of sprouting on the quality and composition of canola seed and oil

Sprouting has been considered as a damage factor in grading canola. This project deals with the evaluation of the effect of sprouting on the quality and composition of canola seed and oil. Sprouted seeds had lower oil content than nonsprouted seeds as determined by exhaustive petroleum ether extraction. The difference, although statistically significant, was small, less than 0.1% oil at the maximum level of sprouting allowed in topgrade canola. There were no differences in chlorophyll contents or moisture contents between sound and sprouted seeds. Sprouted seeds had significantly higher levels of FFA and crude protein than sound seeds. Oxidation parameters (diene and aldehyde) were higher in oils from sound seeds than oils from sprouted seeds, but there was no statistically significant difference in PV. Sprouted seeds had higher levels of tocopherols and sucrose, but lower levels of raffinose, stachyose, and total sugars than sound seeds. There was no difference in overall FA composition of the oil between sound and sprouted seeds. The second extraction of the Federation of Oils Seeds and Fat Associations (FOSFA) extraction method, which allowed the extraction of more polar lipids, contained significantly more saturated FA. However, this was not significant in the overall FA composition of the oils because this fraction counted for about 2% of the total lipid content. The presence of sprouted seed had an effect on results for oil and crude protein determined by NIR as compared with results by FOSFA extraction, or pulsed NMR for oil and Dumas combustion for crude protein. Addition of sprouted seed samples to the NIR, calibration set overcame this problem. These results suggested that sprouting did not have a highly damaging effect on the quality and composition of canola seed and oil when less than 10% of the seeds in a sample were sprouting.     

Efficacy of tertiary butylhydroquinone on the storage and heat stability of liquid canola shortening

The sensory (odor and flavor) and physicochemical characteristics of tertiary butylhydroquinone (TBHQ) treated and butylated hydroxyanisole/toluene (BHA/BHT) treated liquid canola shortenings, subjected to accelerated storage (Schaal oven test at 65°C) and deep fat heating (at 185°C), were determined. Data for the Schaal oven test indicate that TBHQ was effective in retarding oxidative rancidity in liquid canola shortenings. However, addition of the commonly used mixture of BHA/BHT to canola shortenings resulted in only a slight decrease in oxidation during schaal oven storage. The results obtained from deep fat heating of canola liquid shortening show that neither TBHQ nor BHA/BHT was effective in enhancing oxidative and thermal stability of this product.     

Effects of free fatty acids on oxidative stability of vegetable oil

The effect of free fatty acid (FFA) content on the susceptibility to thermooxidative degeneration of vegetable oils was determined by Rancimat analysis. A prooxidant effect of FFA was observed in all filtered oils, independently of lipidic substrate and of its state of hydrolytic and oxidative alteration. The intensity of this effect was related to FFA concentration, but regression analysis of the experimental data did not show a general correlation law between FFA concentration and induction time (I _t). Different results were obtained for freshly processed virgin olive oils, characterized by postpressing natural suspension-dispersion: opposite behavior was observed of FFA content as regards oxidative stability, depending on the presence of suspended-dispersed material. This fact is of interest because the dispersed particles play a double stabilizing effect on both oxidative and hydrolytic degradation. These results showed that avoidance of oil filtration is highly desirable to extend olive oil’s shelf life.     

Physicochemical characteristics and thermal stability of Jordanian jojoba oil

Viscosity, flash point, refractive index, viscosity index, specific gravity, aniline point, foam testing, color stability, ash content, water content, saponification value, iodine value, and other properties were investigated for Jordanian jojoba oil. Results showed that jojoba oil has low ash and water contents and high flash point and viscosity index. Viscosity and specific gravity changed only slightly with temperatures. As an additive, jojoba oil improved the viscosity index of lubricants from 100 to 130. When subjected to heating and cooling from 40 to 200°C, the chemical structure, kinematic viscosity, and refractive index remained almost constant. Thus, jojoba oil was highly stable in this temperature range.     

Influence of solvent content on phase-transition temperatures of oil sedimen and solution viscosity in acetone/canola oil systems

The effect of acetone on phase transition behavior of sediment in canola oil was studied by differential scanning calorimetry under dynamic heating/cooling regimes. The melting temperature of sediment decreased with an increase in the solvent content of canola oil, suggesting an increase in the solubility of sediment in the oil solution. The crystallization of sediment in oil solution was facilitated by acetone, as indicated by the increase in the sediment crystallization temperature. Acetone dramatically reduced the viscosity of canola oil, particularly in the first 30% addition. The reduction of viscosity was far less with further addition of acetone. These results suggested that the optimum range of acetone content needed for sediment precipitation in canola oil would be in the range of 30–40%. A linear relationship was found between the density of canola oil and temperature. The influence of solvent on the density of canola oil/acetone solution can be accounted for by the mixing theory of ideal solutions, whereas the effect of temperature on the dynamic viscosity of oil solution is best described by a modified Arrhenius equation.     

Effect of baicalein and acetone extract of Scutellaria baicalensis on canola oil oxidation

There is an increasing interest in natural antioxidants present in traditional Chinese herbal medicines. The present study examined the antioxidant activity of heane, acetone, and methanol extracts, as well as baicalein purified from the dry roots of Scutellaria baicalensis Georgi (common name: Huangqin), in heated canola oil. Oxygen consumption and decreases in linoleic acid linolenic acid content were monitored in canola oil held at 90–93°C. Among the three extracts, the acetone extract was most effective against oxidation of canola oil, followed by the methanol extract of the dry roots. The antioxidant activity of these three extracts correlated well with their content of baicalein, which provided strong protection to canola oil from oxidation. The antioxidant activity of Huangqin acetone extract was dose-dependent. The acetone extract at 100 ppm or above was even more effective than butylated hydroxytoluene at 200 ppm in protecting canola oil from oxidation. The present results suggest that the acetone extract of these roots should be further explored as a potential source of natural antioxidants for use in the processed foods.     

Constituents of Amomum tsao-ko and their radical scavenging and antioxidant activities

Constituents of the fruit of Amomum tsao-ko were investigated following a preliminary screening of the antioxidant activity of several extracts of the fruit of this plant that showed that the dichloromethane extract and the ethyl acetatesoluble and water-soluble fractions of the 70% aqueous acetone extract had higher activity than α-tocopherol and butylated hydroxytoluene (BHT). Eleven compounds were isolated from the ethyl acetate-soluble fraction, and their structures were elucidated as (+)-hannokinol (1), meso-hannokinol (2), (+)-epicatechin (3), (−)-catechin (4), β-sitosterol (5), β-sitosterol 3-O-glucoside (6), 2,6-dimethoxyphenol (7), protocatechualdehyde (8), protocatechuic acid (9), vanillic acid (10), and p-hydroxybenzoic acid (11) based on mass and various nuclear magnetic resonance (NMR) spectroscopic techniques. This is the first isolation of epicatechin and catechin from the genus Amomum. The radical scavenging activity of the isolated compounds was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and colorimetric and electron spin resonance (ESR) analyses. The antioxidant activity of the compounds was also determined based on the oxidative stability index (OSI). The catechins and catechol derivatives showed strong activities in both the DPPH radical scavenging activity and antioxidant activity assays.     

Selection of theoretical parameter characterizing scavenging activity of antioxidants on free radicals

Semiempirical quantum chemistry method Austin Model 1 (AM1) was employed to calculate the theoretical parameters of 15 antioxidants. Such parameters as bond order, bond length, and the difference of heat of formation (ΔHOF) between the antioxidant and its phenolic free radicals were obtained. Through correlating with previous experimental results ΔHOF was proven to be a proper parameter (r=0.9491) to characterize the free radical-scavenging activity of antioxidants, but bond order and bond length were not able to represent the antioxidant’s ability to scavenge free radicals. By comparing the results calculated by different semiempirical methods, including AM1, Modified Neglect of Diatomic Overlap, and Parametric Method 3, AM1 was found to be the best for calculating ΔHOF.     

稀土材料增强自由基减废技术

引言 为了提高内燃机的燃烧效率,降低有害废气的排放,国内外采用了很多技术,如绝热发动机、催化燃烧、富氧燃烧、废气涡轮增压、中冷技术、均匀充量压缩燃烧(HCCI)等.同时对柴油也进行了各种实验,如将柴油通过电场[1]可加快燃烧速度,提高热导和蒸汽.也有掺水乳化柴油的研究[2],柴油催化燃烧添加剂制备与研究[3],水三元复合乳化燃料[4],纳米水合燃料[5]等技术,这些技术稳定性比较差,一定程度上损伤了机器,因此很多技术不宜推广.     

仙人掌多糖的硫酸酯化前后对自由基的清除作用的对比研究

采用超声波法从仙人掌中提取多糖,并对仙人掌多糖进行硫酸酯化处理。通过单因素、正交实验对比研究仙人掌多糖硫酸酯化前后对自由基的清除作用。结果表明:仙人掌多糖硫酸酯化前后对.OH均有一定的清除作用,且均随浓度升高清除能力不断增强,但仙人掌硫酸酯化多糖对.OH的清除能力较低。